Rosemary Lamb Shanks with Warm Olive Gremolata (Instant Pot)

(from desert.rose32’s recipe box)

Categories: Instant Pot

Ingredients

  • 2 1/2 Lb bone-in lamb shanks
  • 1 cup(s) red onions, diced
  • 3/4 cup(s) carrots, chopped
  • 3/4 cup(s) celery, chopped
  • 3 Tbsp fresh garlic, divided use
  • 4 sprigs fresh rosemary
  • 2 cup(s) chicken stock, (or 1 cup stock + 1 cup white wine)
  • 1 Tbsp olive oil
  • 1/2 cup(s) Kalamata olives, halved or sliced
  • 1/4 cup(s) fresh Italian parsley, chopped
  • 1 small lemon, thinly sliced
  • 1 Oz feta cheese, crumbled

Directions

  1. Set instant pot cooker to sauté setting. Brown lamb shanks well on all sides. Remove and set aside.

  2. Add onions, carrots, celery and 2 tablespoons of garlic to pan and cook and stir 2 to 3 minutes, just to soften onions a little and loosen brown bits from the pan.

  3. Place lamb shanks back on top of vegetables then add rosemary and chicken stock. Season with salt and pepper as desired.

  4. Switch instant pot cooker to meat/stew setting and seal according to manufacturers instructions. Cook 30 to 40 minutes, depending on size of shanks.

  5. Release steam using quick release method and allow to sit 10 to 15 minutes before opening pot.

  6. Remove lamb shanks and vegetables to a platter.

  7. Add olive oil, remaining garlic, olives, parsley and sliced lemon to a skillet to warm through. Pour over lamb and top with feta cheese

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